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Home » Snack

Pistachio Paste

June 8, 2017 By Lorena Grater

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Want to know how to make 100% pure Pistachio Paste? It's super easy and you get some active meditation done while you make it ;)

Want to know how to make 100% pure Pistachio Paste? It’s super easy and you get some active meditation done while you make it ;)

Pistachio paste

The only way to make sure you get 100% pure pistachio paste nothing else added is making it yourself. Yes, it might sound intimidating but I promise it’s super easy! It does take some time, but it is eeeeasy!

So let’s get right to it!

How to make pistachio paste

First of all, take your time and be patient. Actually I love these kinds of recipes. They are the only reason I will sit down to enjoy a cup of coffee instead of rushing through the day. In order to get the pistachio paste to be vibrantly green without adding any food coloring (which many store-bought pastes contain), it is crucial to peel them out of their skin. Yes, not only their shells but also their skins. The skins are brownish-redish and if you leave them on the paste ends up being brown and bitter, too.

I highly recommend buying already shelled pistachios * for that or you’ll add another 30 minutes to the workflow. Make sure they are unroasted and unsalted to keep the flavor super pistachio-ish. That’s a word, right?!

Left: bowl of raw pistachios with ice. Right: close up of a single pistachio kernel.

How to take off the skin off pistachios

So there is a trick to how easily get off the brownish-reddish skin off pistachios. You can of course use your fingernails and scrape it off just like that but you’ll probably need all day to skin 10 pistachios. However, if you blanch and then shock them, your just press them between two fingers and they pop right out. Wheeee!

So basically, you bring water to a rolling boil, add all pistachios and boil them for maximum 1 minute, immediately drain them and add them to an ice bath (<- a bowl with cold water and tons of ice cubes) to “shock” them and stop them from cooking any further. Leave them there for another minute and then drain and remove the ice cubes.

Now you can start pressing them between to fingers or using your finger nails to peel the skin right off. It should be super easy. Of course we have to peel like a million, so it will still take time so make yourself some coffee and enjoy a show on Netflix while you do this. Alternatively, cound this as your active meditation time ;)

Left: close up of a few pistachio kernels. Right: a heap of raw pistachios.

How to store pistachio paste

I recommend storing the pistachio paste in a air-tight sealable glass container such as a mason jar * or those canning and preserving jars * with the rubber ring around the attached lid. The emphasis is on “air-tight” here.

Then store it in the fridge. It can also be stored in a cool pantry but I prefer to store all my nut butters in the fridge because that way the natural oils don’t separate as much and it’s easier to mix it all together again.

When the oil separates a little and starts collecting at the top, make sure you stir the pistachio paste with a sturdy knife and mix it all back together before using.

How long does pistachio paste last

In the fridge the pistachio paste should last several weeks. Always make sure you give it a smell before using.

In the freezer pistachio paste should last several months. If you don’t plan on using it up in a couple of weeks (hoooow?!?!), then freeze in 1 Tbsp portions in an ice cube tray and once frozen pop out and put in a ziplock bag and keep in the freezer. That way you can defrost only what you need for certain recipes. Smart, eh? :)

Left: top view of raw pistachio kernels in a blender. Right: top view of blender with pistachio paste.

What is pistachio paste used for

You can use pistachio paste for aaaaaalll kinds of things, such as divine homemade pistachio ice cream or homemade macaroons. You can make pistachio croissants or you cookies that call for any kind of nut butter. Replace the other nut butter by equal amounts of pistachio paste and enjoy the heavenly tasting pistachio cookie! I wonder if these Flourless Peanut Butter Cookies taste like a bomb if I replace the peanut butter by pistachio paste. Uhhhhhhh, I’m drooling now!

How to eat pistachio paste alone

If you prefer to stop working on anything else but the pistachio paste itself you can also simply enjoy it on some apple slices. One of my favorite snacks has always been apple slices with almond butter. OH MY! Sorry almond butter, move over, you’ve just lost your spot to this pistachio paste. It tastes SOOO good in combination with apple slices!!!

I can also imagine it taste extraordinary on some banana or mixed into oatmeal in the morning. The possibilities are ENDLESS!

Hand holding a slice of apple being spread with pistachio paste from a jar, and some more apple slices on a marble counter top.

Where can I buy pistachio butter?

If after reading this you think I’m crazy for even considering making this, I get you, haha. It takes quite a while. You can also buy pistachio paste ready made and it’s actually a lot smoother and more liquid than the homemade. This * one has pretty good reviews.

* the links above are affiliate links and I earn a couple cents commission if you buy the products through the links. All earnings go towards buying coffee and keep my brain running to create more blog posts for you :P.

Pistachio paste

Pistachio Paste

Prep Time: 1 hour
Cook Time: 1 minute
Total Time: 1 hour 1 minute
Servings: 1 jar
Want to know how to make 100% pure Pistachio Paste? It's super easy and you get some active meditation done while you make it ;)
Print Recipe

Ingredients

  • 7 oz pistachios - (200 g)
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Instructions

  • Bring a small pot of water to a rolling boil, then add pistachios for 1 minutes only. Drain immediately and add to an ice bath to "shock" them and stop the cooking process. An ice bath is a bowl filled with cold water and ice cubes.
  • Drain the pistachios, remove all the ice cubes and press them between your fingers or use your finger nails to remove the skins. This is an easy process.
  • Add all peeled pistachios to a high speed blender or a food processor and blend/process until paste consistency. Scrape down the sides often.
  • Enjoy with apple slices and store the rest in an airtight container in the fridge.

Notes

Nutrition

Calories: 1114kcal | Carbohydrates: 56g | Protein: 41g | Fat: 89g | Saturated Fat: 11g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 47g | Sodium: 2mg | Potassium: 2050mg | Fiber: 21g | Sugar: 15g | Vitamin A: 1100IU | Vitamin C: 13.2mg | Calcium: 220mg | Iron: 8.3mg
Course Dessert, Snack
Cuisine American, International, Italian
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Filed Under: Desserts, Snack, Vegan

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Reader Interactions

Comments

  1. Emily says

    June 17, 2022 at 8:48 am

    Oh it is 1 minute. I found it in the description up above. Thank you for the recipe. I am going to try and make your pistachio ice cream recipe with this recipe for Father’s Day. Because it is my dad’s favorite ice cream.

    Reply
  2. Emily says

    June 17, 2022 at 8:39 am

    How long do you boil the pistachios?

    Reply
  3. Emily says

    June 16, 2022 at 8:52 pm

    How long do you boil the pistachios? On my phone it is showing up as 1 minutes and that just confused me. Is it 1 minute or is it cut off on my phone and it is a longer amount of time?

    Reply
    • Lorena Grater says

      June 20, 2022 at 2:52 pm

      Maximum 1 minute. You basically just submerge them in boiling water for an instant.

      Reply
  4. damlasu dilova says

    November 17, 2021 at 5:13 am

    5 stars
    Hi Lorena,

    Thank you very much for this awesome pistachio paste recipe. It seems really delicious. I will try your recipe as soon as possible. I’m sure I will love it. I wish you continued success.

    Reply
  5. Carmenza says

    January 7, 2021 at 8:52 pm

    Hello Lorena,
    Great recipe. I would like to try to make the paste but i have big bag of lightly salted and roasted pistachios (Wonderful brand name). I read in a question above that is ok to use salted pistachios but what about roasted? Thank you.

    Reply
    • Lorena Grater says

      January 11, 2021 at 11:08 am

      That should still work perfectly fine. I haven’t tried it myself but I don’t see why it shouldn’t work.

      Reply
  6. Catherine says

    October 14, 2020 at 9:27 am

    How do I get the paste to get
    That green color?

    Reply
    • Lorena Grater says

      October 14, 2020 at 11:32 am

      I’m confused. It’s all explained in the blog post.

      Reply
  7. Jessica says

    July 5, 2020 at 8:46 pm

    3 stars
    Mine was powdery after blending. I had to add about 1/4 cup of water. Anyone else had this issue?

    Reply
    • Lorena Grater says

      July 6, 2020 at 5:22 am

      Did you use a food processor or a blender? At first it becomes pistachio flour and then eventually the oils emerge. There should be no need to add water. If you used a non-high-speed blender I can see how you could have potentially burned the motor it you continued blending. A food processor is better for this.

      Reply
  8. Kkeri says

    March 10, 2019 at 11:48 am

    Hey ya’all, it’s a MACARON, not to be confused with the coconut and chocolate macaroon… 😀😀😀

    Reply
    • Lorena Grater says

      May 14, 2020 at 10:15 am

      thank you!!! I will correct it as soon as I can.

      Reply
  9. Ann says

    May 1, 2018 at 3:15 pm

    Hi Lorena,
    1/ Do I have to add a little bit of water, or just keep processing until it reaches a paste consistency?
    2/ I only have salted pistachios in shells. I would like to use them up. Perhaps most of the salt will come off when boiling anyhow?

    Reply
    • Lorena Grater says

      May 14, 2020 at 10:16 am

      No, don’t add any water. Just process process process until it becomes creamy. Yes, you can use your salted ones. Don’t let them go to waste :)

      Reply
  10. soleil says

    April 6, 2018 at 5:45 pm

    5 stars
    how much paste should i make for 20 macaroons?

    Reply
    • Lorena says

      April 6, 2018 at 6:31 pm

      I think one batch will be enough.

      Reply
  11. SAMUEL DE SOUZA OLIVEIRA says

    March 10, 2018 at 10:27 am

    5 stars
    The text is simply wonderfull to read. It’s like a convesation, I just loved. Then I’ve done the paste, and sincerily I loved the flavor. If you are looking for the flavor and healthy, that is the way. Realy thanks cor sharing.

    Reply
    • Lorena says

      March 16, 2018 at 1:21 am

      Samuel, thank you so much for your wonderful words. It is meant to be a conversation. I’m just a one woman blog. Not a team of people working on a website. It’s meant to be a conversation between me and my readers. That’s all. I’m so happy you appreciate it, it fills my heart!

      Reply
  12. Sophie says

    February 19, 2018 at 11:56 am

    5 stars
    What kind of food processor or blender would you recommend to do pistachio paste? Size, power… Which one do you have?

    Reply
    • Lorena says

      February 19, 2018 at 1:55 pm

      Hi Sophie, I use a Vitamix for all my nut butters :)

      Reply
  13. Rose says

    November 29, 2017 at 9:08 am

    How do I incorporate the pistacchio paste in making cream custard for cannoli?

    Reply
    • Lorena says

      November 29, 2017 at 9:35 am

      Hi Rose,

      I’m sorry, I’ve never made cream custard or cannoli before. I’m afraid I won’t be able to give any advice :(

      Reply
  14. Cindy says

    October 26, 2017 at 9:08 am

    How much paste will this recipe yield?

    Reply
    • Lorena says

      October 26, 2017 at 9:29 am

      About 1/2 cup.

      Reply
  15. Noelle says

    June 8, 2017 at 4:38 pm

    Oh my. I love this idea!! And some pistachio macaroons… must try.

    Reply
    • Lorena says

      June 10, 2017 at 7:51 pm

      yeeees!!! Pistachio Macaroons are my absolute favorite!

      Reply

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